4. Scoop out the gills on the mushroom inside, lightly coat with oil and season with salt and pepper to taste. Place mushroom cap on a hot grill or sauté pan and cook for 30 seconds on each side.

5. In a sauté pan add, 1 tablespoon of oil and sauté onion and bell pepper rings with salt and pepper to taste 15 seconds a side al dente. Set aside.

6. In the same sauté pan add the Orange Chicken over medium heat. Cook until heated through. Add water to make sure the sauce remains saucy.

7. Construct the Napoleon by placing one Portobello cap (cavity up) on a plate with 3 ounces of Orange Chicken in the cap. Add crispy filo dough, then add 2 onion and 4 pepper rings. Top with 2 more ounces of Orange Chicken. Repeat these steps for the second Napoleon. Garnish with cilantro.